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LEG OF LAMB STUFFED WITH MUSHROOMS
2 tbsp butter
2 tbsp olive oil
3 minced shallots
½ pound minced shitake or portabella mushrooms
½ c dry white wine
¼ c chopped parsley
1 tsp fresh thyme leaves
2 c coarse breadcrumbs
1 egg
Salt and pepper
Combine butter and oil; add shallots and sauté 2-3 minutes. Add the mushrooms and sauté 1-2 minutes more. Add the wine and reduce by half. Remove from heat, add the remaining ingredients and set aside.
4-5 pounds butter flied leg, trimmed to 2" thick
Salt and pepper
2 tbsp minced fresh thyme
1 tbsp minced winter savory
1 tbsp minced rosemary
6 cloves garlic, peeled and slivered
Make slits all over the meat with a sharp knife and rub with the herbs. Open out the meat and form the stuffing along the middle of the meat. Starting at the long side of the meat, roll it and tie or skewer. Slip the garlic slivers into slits on the outside.
Place on a rack in a roasting pan and roast for 1-1 ½ hours at 375F. Remove lamb to carving platter and let stand, covered for 10 minutes before carving. |
